Pork Steak Pinoy Style

Steak seems to be known all across the globe. Every country has their own way of preparing it and cooking it. This time around I wanted to share my recipe on how I normally cook the said pork steak.

Here are the Ingredients you need.

• 1 kilo of pork tenderloin - I suggest when you buy the pork in the market have the butcher cut the pork into very thin strips
• 1/2 cup of soy sauce
• 6 cloves of garlic - minced
• 3 medium size onions - sliced into rings
• 1 teaspoon of ground pepper
• 1/2 cup of calamansi extract (lemon extract will do)
• Cooking oil
• 2 tablespoon of Honey

Here's how I cook it:

• In a bowl, combine soy sauce, pepper, garlic, honey and pork. Leave to marinate and refrigerate for 4 hours or an over night would be best.
• After marinating the pork, remove the marinade and drain the pork. (note don't throw away the marinate sauce as you will use that after frying.
• In a pan, heat oil and fry until the pork is cooked.
• Pour into the same pan the marinade and calamansi extract.
• Stir a little and simmer until the sauce is thickened.
• Put in the serving plate.
• Garnish it with spring onions. (optional)

That's how I cook my Pork Style the PINOY way. Share your recipe's too.

Pork Adobo

PORK ADOBO!

Adobo comes in different form and different technique. Each province in the Philippines has their own way of cooking adobo. There are chicken adobo, pork adobo or heart and lungs adobo of either chicken or any 4 legged animals. I would say that adobo is one of the fusion food in the Philippines.

During my growing up years, funny because I technically thought adobo is only served during special occasions because I normally gotta taste it during christmas, new year celebrations and birthday celebrations. I just realized when I started working that adobo is an ordinary food served in many different forms depending on the household.

Of course, nowadays, as playful as I am on foods I eat. I have tried a different way of making my adobo taste good. Well it does taste good to me and to my sister and my friends...

Here's the ingredients:

1/4 kilo pork

1 whole sibuyas or onion bulb (minced or chopped)

3 table spoon of minced garlic

4 pinch of pepper (pisong pamintang durog)

5 pcs of dried bay leaves

6 table spoon of vinegar

6 cups of water

4 cups of soy sauce

2 table spoon honey

Here's how you cook it.

Combine all ingredients except for vinegar and water. (pork, soy sauce, garlic, onion bulb, pepper, bay leaves, honey) and marinate it for at least one to two hour/s. In this way you are letting the pork absorb all the ingredients.

Heat the pot and put the marinated pork.

Add water then bring it to boil until the meat is fully cooked.

Add vinegar and simmer for at least 10 minutes.

SERVE WHILE HOT

******** SHARE THIS AND ENJOY! ******

Pork Sinigang A Famous Filipino Dish

Yummy Pork Sinigang

During rainy season, the most popular comfort food for most Filipinos is the steamy hot soup of sour pork stew commonly called Pork Sinigang by most Filipinos.

I grew up with the said dish and I have encountered different ways on how to cook such pork sinigang and it has become one of my favorite Filipino Dish.

Cooking Pork Sinigang is simple and easy. That is actually one of the characteristics of Filipino food it is simple and easy to cook.

Want to know how to cook it?

Here's what you need:

1 bundle of Kangkong

1 bundle of Alugbati

3 pcs Saba (cardava banana)

1 Radish

2 pcs (med) gabi (taro)

1/4 kilo pork

1½ Packet of Knorr Sinigang Mix

1½ Quarts of water

2 Pcs. Of Siling Mahaba (Finger Peppers)

5 pcs of tamarind - you can use this in place of the Sinigang Mix

3 pcs of tomato

Here's what you need to do:

• First add water into a large pot and made to boil.
• Upon boiling add the 2 pcs of medium taro. Mashed the taro and mix it on the boiling water again. We add taro to add texture and taste on the soup.
• Then add the pork and tamarind.
• Once the pork is cooked add the Knorr Sinigang Mix.
• Add sliced tomato and sliced or diced saba
• Add radish after the tomato and saba are cooked
• Add siling mahaba
• Add all vegetables left.

******Serve while hot*****